Slow Cooker Moroccan Lamb (or chicken)

 

Ingredients

• ▢1 kg lamb diced (or chicken)
• ▢1.5 tsps ground cumin
• ▢1.5 tsps coriander powder
• ▢1/4 tsp cayenne pepper
• ▢1.5 tsps salt
• ▢1 tsp fennel seeds
• ▢6 tbsps olive oil
• ▢1 eggplant chopped into 2cm cubes
• ▢2 small brown onions finely diced
• ▢3 cloves garlic sliced
• ▢6 dates seeds removed, chopped
• ▢1 quarter of a preserved lemon finely chopped (or add lemon juice)
• ▢1.5 cups water
• ▢3 cinnamon sticks
• ▢3 cups diced tomatoes with their liquid
• ▢1 tin of chickpeas drained and rinsed
• ▢4 tbsps chopped fresh coriander

Instructions

• Combine the salt, cumin coriander powder, cayenne pepper and fennel seeds in a large bowl. Coat the lamb in the mix.
• Heat 2 tbsps of olive oil in a large fry pan over medium heat. Fry the lamb in batches to brown on all sides. Remove
• Fry the eggplant until brown on all sides, Remove.
• Add the onion and garlic and lemon, lower the heat and fry until soft.
• Add the dates, the water and cinnamon. Bring to a boil then simmer until sticky. Add the tomatoes and the chickpeas, return to the boil.
• Add the meat and eggplant and stir well.

Instant Pot/ Pressure Cooker

• Select pressure cooking and time: 25 minutes, close and bolt the lid. Stir through chopped coriander and serve with couscous.

Slow cooker

• Select low temp and 8 hours. Or High temp and 4 hours. Stir through chopped coriander and serve with couscous.